step-by-step directions

step-by-step directions

Remove skin from Thigh Meat. Process meat through a meat grinder using the medium cutting blade.

Heat a large Dutch oven over medium-low with a few tablespoons of Olive Oil. Slowly cook the Capon Skin to render fat. Once skin is crispy, remove. Increase heat to medium-high, add the ground meat to the rendered fat and season with Salt & Pepper. Cook until crisp, about 10 minutes.

Combine the Carrots, Onion, Celery, Garlic and Thyme in a food processor and pulse until almost smooth. Stir into the meat and cook for 5-6 minutes or until thick and liquid has cooked down. Deglaze with White Wine, scraping up any brown bits. Cook for a few minutes until wine has reduced by half.

Add the Tomato Sauce and stir to combine flavors and simmer for 45 minutes. Just before cooking the Pasta, stir the cold cubed butter into the ragu.

Bring a large pot of Salted Water to a boil. Cook Pasta for 2 minutes or until just al dente. Drain, reserving pasta water.

Heat a large skillet over medium-high heat. Add a tablespoon of Olive Oil to the pan, and ladle a few scoops of the ragu into the pan. Add a ladle of the reserved Pasta Water to thin the sauce. Add the Pasta and toss it all to coat.